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Adapted from a recipe by Richard Ferretti, Gourmet Magazine

When creative directorRichard Ferretti came toGourmet, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Watch food editorGina Marie Miraglia Eriquez demonstrate how to make your own fresh ricotta.

Pour into lined sieve and let drain 1 hour. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. Chill the ricotta, covered; it will keep in the refrigerator 2 days.